When making a baked in the crust fruit pie or a custard pie the bottom crust is soggy (almost like it dosen't bake). If I bake the crust for a couple of minutes before adding the filling without poking holes in the crust it bubbles up and shrinks. If I poke the holes in the crust first, the filling will seep through. Any suggestions would be most appreciated. I have heard something about brushing the unbaked crust with egg white but dosen't that just make it "wetter"?